This Chili Lime Rubbed Hawaiian Mahi Mahi Tastes Amazing!

Acr86820046192641611339, Chili Lime Rubbed Hawaiian Mahi Mahi, Saute Magazine

 The Winery Restaurant Chef Yvon Goetz

Tropical Fruit Chutney


  • 2 slices fresh pineapple
  • 1/2 papaya
  • 1/2 mango
  • 1 red onion
  • 1 red pepper
  • 1/2 cup cilantro, chopped
  • 1/2 cup agave syrup
  • 1/2 cup white balsamic vinegar
  • 1/2 cup extra virgin olive oil


Rub all fruit and vegetables with the olive oil and grill both sides.

When done, dice in to fine pieces and mix altogether with the vinegar, syrup, salt and pepper

Keep at room temperature

Jasmine Rice


  • 2 cups jasmine rice
  • 1 tbsp chopped ginger
  • 1 bunch cilantro, chopped
  • 1 onion chopped
  • 1 tbsp garlic, chopped
  • 4 oz butter


Saut. the onions and ginger in the melted butter

Add the rice, salt and pepper

Add the water and cook covered without stirring until all water is gone or till rice is cooked

When done, add the chopped cilantro

Lemon Grass-Gewürztraminer Butter Sauce


  • 1 bottle Pierre Spar Alsace gewürztraminer wine
  • 1 chopped shallot
  • 1 chopped clove of garlic
  • 1 juice from lemon
  • 1/2 stick of lemongrass
  • 1 lb butter


In sauce pan, reduce wine with shallot, garlic and lemongrass till nearly dry

Remove from fire and add butter (little at a time)

When done, season with salt, pepper and lemon juice

Mahi Mahi (Serves 4)


  • 4 6-7 oz fresh Mahi Mahi fillets
  • 1 tbsp Cajun spice
  • 1 lime zest
  • 1 cup extra virgin olive oil


Marinate Mahi Mahi with all the ingredients for at least 2 hours

Grill both sides to a golden brown for approximately 4-5 minutes each


Arrange Mahi Mahi atop 3-4oz Jasmine Rice. Top fish with 1 tsp Tropical Fruit Chutney, 2 oz of Lemon Verbena-Gewurtztraminer Butter Sauce.

Recipe compliments of The Winery Restaurant & Wine Bar · 2647 Park Ave, Tustin, CA 92782 . 714-258-7600 .

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